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Chicken Biryani with Garam Masala - Northern seasoning


  • 2 cups basmati rice

  • 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces

  • 1 large onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 2 tablespoons Garam Masala - Northern

  • 1 teaspoon turmeric powder

  • 1 teaspoon chili powder

  • 1/2 cup plain yogurt

  • 3 cups chicken broth

  • 1/2 cup chopped tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint

  • 1/4 cup vegetable oil or ghee

  • Salt to taste

  • Saffron threads soaked in 2 tablespoons of warm milk (optional)

  • Fried onions and cashews for garnish (optional)


  1. Prepare the Rice:

  • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

  1. Marinate the Chicken:

  • In a large bowl, combine the chicken pieces, yogurt, 1 tablespoon of Oak City Spice Blends Garam Masala - Northern, turmeric powder, chili powder, and salt. Mix well and let it marinate for at least 30 minutes.

  1. Cook the Chicken:

  • In a large skillet or pot, heat the vegetable oil or ghee over medium heat. Add the sliced onions and cook until golden brown. Add the garlic and ginger, and sauté for another 2 minutes.

  • Add the marinated chicken to the skillet and cook until the chicken is browned and cooked through. Stir in the chopped tomatoes and cook for an additional 5 minutes.

  1. Cook the Rice:

  • In a large pot, bring the chicken broth to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked (it should still have a bite to it). Drain the rice and set aside.

  1. Layer the Biryani:

  • In a large pot or Dutch oven, layer half of the partially cooked rice at the bottom. Add the cooked chicken mixture on top of the rice. Sprinkle with chopped cilantro and mint.

  • Add the remaining rice on top of the chicken layer. If using saffron, drizzle the saffron milk over the top layer of rice.

  1. Steam the Biryani:

  • Cover the pot tightly with a lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.

  1. Serve:

  • Gently fluff the rice with a fork before serving. Garnish with fried onions and cashews, if desired.

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